New Taste Journal
Whole Grain · Whole Food · Big Flavors
5 Cloves Garlic
1 Ounce Peeled Ginger
1/2 Serrano or Jalapeno Pepper
1 Large Shallot, divided
4 Tablespoon Olive Oil, divided
1 tsp. Black Mustard Seed
3 Tomatoes, medium size
1 Tablespoon Cider Vinegar
1/2 tsp. Ground Cumin
1/2 tsp. Turmeric, ground
1/2 Tablespoon Garam Masala Spice Mix
1 tsp. Curry Powder, yellow
1/2 tsp. Salt
1 Eggplant, medium size
1/2 Red Pepper
1/2 Green Pepper
1 Cup Stock, vegetable or chicken or water
Garnish: Cilantro, Basil, Ground Pepper, Lime Juice
Peel garlic, shallot and ginger.
Slice shallot and ginger thin.
Place garlic into the bowl of a food processor.
Let machine run for about half a minute.
Garlic will be chopped fine without any help.
Add serrano, sliced ginger and half of the sliced shallots to the bowl with the garlic.
Let the machine run for another half minute.
All ingredients will be chopped fine.
Remove ingredients from processor bowl and reserve.
Chop the tomatoes into large pieces.
Add to the processor and turn into a puree.
It's o.k. to have some medium size pieces in the puree.
Note: Make sure you have removed the garlic-shallot mixture before adding the tomatoes.
Gather and measure all spice blend ingredients.
Place two tablespoons of the olive oil into a pan.
Add the black mustard seeds.
Heat pan until mustard seeds start to sizzle.
Use a spoon to move the sizzling seeds around so they don't burn.
When seeds start to pop it is time to add the garlic-shallot mix.
Stir the ingredients for a quick minute and be sure not to burn.
Add the tomato puree and vinegar to the pan.
Mix and cook ingredients for a couple of minutes.
Tomato mixture will begin to thicken.
Remove tomato mixture from pan and reserve.
Rinse the pan clean.
Dice peppers into medium size pieces.
Heat the pan; add the other two tablespoons of oil.
Add diced peppers and remaining half of sliced shallot.
Cook and stir over medium-high heat for a few minutes, or until peppers begin to cook and soften.
While peppers are cooking, cut the eggplant.
Slice the eggplant into one inch thick circles.
Dice eggplant into one inch pieces.
Add eggplant to the pan.
Mix and cook eggplant for a quick minute.
Eggplant will absorb all of the oil.
Add stock and tomato-curry mixture to the pan.
Mix all ingredients together.
Cover pan; let cook-steam for about five minutes.
You will need to remove the cover and stir a few times.
Recipe is ready when eggplant is cooked soft.
Garnish with any or all of the garnish ingredients.
Serve hot or cold.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.